In Cakes

Prepare and cook by steam a quart and a half of potatoes, peel and mash them; mix with them the yolks of five eggs, half a lemon-rind grated, and four ounces of fine white sugar. Put four ounces of butter in a stew-pan and set it on the fire; when melted, put the mixture in, stirring with a wooden spoon continually; as soon as it is in the stewpan, add the whites of the five eggs, well beaten ; leave on the fire only the time necessary to mix the whole well together, and take off; when nearly cold, add, if handy, and while stirring, a few drops of orange-flower water; it gives a very good flavor; then put the whole in a tin mould greased a little with butter; place in a quick oven for about thirty-five minutes, and serve.

In Croquettes

Peel, quarter, and boil about a quart of potatoes as directed. Mash them in a saucepan and mix them with four yolks of eggs, two ounces of butter, salt, and about half a gill of milk; set on the fire, stir for about two minutes, take off, spread on a dish and leave thus for two or three hours, and even over night when for breakfast. When left over night, they may be rather too dry to work them; then mix with a few drops of milk. No matter how long they have been left on the dish, it is necessary to mix them, that is, to mix the top, which is the driest part, with the rest. Dust the paste-board slightly with bread-crumbs, put the potatoes on it, in parts of about a tablespoonful each; then, with the hands and a knife, shape them according to fancy, either round, flat, or oval, etc. When shaped round they look like a piece of sausage about two inches and a half long. If wished flat, when shaped round, just flatten them a little with the blade of a knife. Then dip each part in beaten egg, roll in bread-crumbs, and fry in hot fat. (See Frying.) Take them off the fat when done, turn them into a colander, and immediately dish, and serve them as warm as possible. Potato croquettes are sometimes called potato-balls. When the croquettes are shaped flat, they are also called "a la duchesse."

Another Duchesse

When the potatoes are ready to be spread on the dish to cool, put them in the pastry-bag and squeeze them out of it like lady's fingers, bake, and serve warm. It makes a sightly dish.

In Matelote

Prepare and cook a quart and a half of potatoes, and peel and cut them in thick slices. Put in a stewpan a piece of butter the size of an egg, and set it on the fire; when melted, sprinkle in it a teaspoonful of flour, also the same of chopped parsley, salt, and pepper, then the potatoes, wet with half a pint of claret wine, same of broth ; boil gently till the sauce is reduced, and serve.

With Butter, Or English Fashion

Put water on the fire with considerable salt in it; at the first boil, drop a quart of washed potatoes in and boil till done, when take off, peel, and put them whole in a saucepan, with butter, salt, pepper, and a little nutmeg; set on a rather slow fire, stirring gently now and then till they have absorbed all the butter. Serve warm. They absorb a great deal of butter.

With Bacon Or Salt Pork

Peel and quarter about a quart of potatoes. Set a saucepan on the fire with about four ounces of fat salt pork cut in dice in it. When fried put the potatoes in. Season with a bunch of seasonings composed of two sprigs of parsley, one of thyme, and a bay-leaf; salt and pepper to taste, and about half a pint of broth or water. Boil gently till cooked, remove the bunch of seasonings; skim off the fat if any, and serve warm. It is served at breakfast, as well as entremets for dinner.

With Cream Or Milk

Peel and mash a quart of potatoes, when prepared and cooked. Put two ounces of butter in a stewpan and set it on a good fire; when melted, sprinkle in it a teaspoonful of flour, same of chopped parsley, a pinch of grated nutmeg, and salt; stir with a wooden spoon five minutes; then add the potatoes, and half a pint of milk or cream; keep stirring ten minutes longer, take from the fire, sprinkle in them half a table-spoonful of sugar, and serve as warm as possible.

With White Sauce

Clean, wash, and throw a quart of potatoes in boiling water, with a sprig of thyme, two onions, a bay-leaf, two sprigs of sweet basil, two cloves, salt, ana pepper; when cooked, take the potatoes out carefully, peel and cut them in two, place them on a warm dish, pour on them a white sauce, and serve warm.

Sweet Potatoes

They are prepared in the same and every way like the others above.